新型甜味剂纽甜在凝固型酸奶中的应用  

Application of the Neotame in set yoghurt

作　　者：杜淑霞[1] 贝惠玲[1] 徐丽[1] 林楠[2] 

机构地区：[1]广东轻工职业技术学院食品与生物工程系,广州510300 [2]暨南大学食品科学与工程系,广州510632

出　　处：《食品科技》2011年第6期277-280,共4页Food Science and Technology

基　　金：广东高校科技成果转化项目(cgzhzd0805)

摘　　要：探讨了新型甜味剂纽甜在凝固型酸奶中的应用。通过消费者型的感官品评,确定了纽甜在凝固型酸奶中的最佳使用量;同时测定了添加纽甜的凝固型酸奶的各项主要质量指标,研究了纽甜在酸奶制作和货架期内的稳定性。实验结果表明,用纽甜代替10%～15%蔗糖而无需改变其他工艺条件可得到感官质量良好、口感风味更容易被消费者接受的凝固型酸奶,而且产品主要质量指标均符合国家标准要求。研究还发现,纽甜在酸奶制作和货架期内的稳定性良好。The application of the new sweetener—Neotame in set yoghurt was discussed.The most appropriate amount of Neotame in set yoghurt has been confirmed through sensory evaluation by consumers.At the same time,all kinds of main quality indicators of set yoghurt which Neotame was added into had been measured.The stability of Neotame in yoghurt＇s production process and shelf life has also been studied.The results showed that it can achieve better sensory effects and more acceptable flavors when the proportion of Neotame alternative to sugar in set yoghurt is between 10%,15% without changing any production process.And all main quality indicators of the productions meet state standards.The results also showed that the stability of Neotame in yoghurt＇s production process and shelf life remained quite well.

关 键 词：纽甜 应用 酸奶 感官品评 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]